Cheesy Tex-Mex Beef Enchiladas

• In a large frying pan, heat a drizzle of olive oil over high heat. 
• Cook beef mince and carrot, breaking mince up with a spoon, until just browned, 3-4 minutes. 
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Reduce heat to mediumhigh and add garlic, Tex-Mex spice blend and tomato paste and cook until fragrant, 1 minute.

TIP: For best results, drain the oil from the pan before cooking the sauce. 

• To the beef filling, stir in vegetable stock, the water, brown sugar and the butter. 
• Simmer until thickened, 1-2 minutes. Season with salt and pepper to taste.

TIP: Add a splash of water if the beef mixture is looking dry! 

• Meanwhile, preheat grill to medium-high. Drizzle a baking dish with olive oil. 
• Lay mini flourtortillas on a chopping board. Spoon some beef filling down the centre of a tortilla, then roll up tightly and place, seam-side down, in the baking dish.
• Repeat with remaining tortillas and beef filling, ensuring they fit snugly in the baking dish. Sprinkle with Cheddar cheese. 
• Grill enchiladas until warmed through and cheese is melted and golden, 8-10 minutes.

Little cooks: Take charge of assembling the enchiladas! 

• Meanwhile, in a medium bowl, add apple, mixed salad leaves and a drizzle of the vinegar and olive oil. 
• Toss to coat and season to taste.

Little cooks: Take the lead by tossing the salad!